The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Sunday, January 31, 2010

Asparagus Fritatta a la Ollie

I love Fritattas! I am always trying new Fritatta recipes, then changing them to suit my family. I modified one vegetable Fritatta recipe I found to cook the one you see above. We love asparagus so I used that as my main vegetable in this dish. Here is how I did it:

Preheat oven 350' Spray a 9x13 inch baking dish lightly with oil

Using a fry pan on the stove, heat 3 Tbps vegetable oil (I use Canola) and saute 1 cup of chopped asparagus, 3/4 cup chopped onion, 3/4 cup chopped red pepper (or orange or yellow) and 1 clove minced garlic. When tender, take off heat and let cool a wee bit.

Take a large bowl and beat 6 eggs plus 1/4 half & half cream (or whipping cream!). Stir in 2 packages of diced cream cheese. Dice the cream cheese quite finely or you will get a big chunk as you are eating the finished product. Add 4 slices of bread, cubed. I used white but you can use whole wheat instead. Add 2 cups of grated Cheddar cheese (I used mild and medium but you can use whatever suits you) Add the sauteed vegetables. Season with salt, pepper and 1/2 tsp Fine Herbes.

Pour into the baking dish and top with very thinly sliced tomatoes. Bake for at least one hour. The center must be set, so test it with a knife inserted in the middle. If the knife comes back clean, the Fritatta is done. If the knife has the mixture stuck to it, the Fritatta is not cooked.

Delicous hot or cold!

Tuesday, January 26, 2010

Ollie's Grand Slam Sausage Casserole

Over the years I've tried various recipes for a heavy casserole dish of sausage and cabbage. They've all been tasty but not quite what I wanted.

Finally this week I experimented and came up with the following, which my hubby and I love! Feel free to play around with it and let me know if you have something that you think improves it.

8 large potatoes, peeled and thinly sliced
1/3 - 1/2 cup of beer
1/4 cup vinegar
2 Tbsp dry mustard
1 Tbsp cornstarch
1 Tbsp white sugar
1 Tbsp Cumin
1/4 tsp pepper or more to taste
4 dashes of Worcestershire Sauce
2 medium onions. I like mine in slices but you can chop them smaller if you prefer
2 cups of chunked celery (small chunks)
1 cup chopped or shredded green cabbage (chunky shredded, not too thin)
1 Tbsp oil. I use Canola
4 sausages, each cut into fours. I like Honey Garlic, you might prefer something a bit spicier such as Hot Italian
1 cup of cheddar cheese. I use a mix of mild and medium but use whatever taste you prefer

Cook the potatoes in boiling water until semi-soft. Don't overcook! Drain and set aside.

Cook the cut sausages in a little oil in a fry pan on medium heat. Keep turning them so they are brown on all sides (about 7 minutes). Add a little water (1/3 cup) and cover. Continue cooking another 5 min. or so on low heat. Take the sausages out of the liquid (but don't throw the liquid away!) and slice them in 1/2 inch rounds

In another frypan, saute the shredded cabbage, chopped onions and celery in a bit of oil. They should be tender-crisp and won't take more than 5 or 6 minutes

In a small measuring cup or pouring container, combine the beer, vinegar, mustard, cornstarch, sugar, Worcestershire sauce, cumin and pepper. Add the liquid you saved from the sausage frypan. Set aside

In a 9x13 inch baking dish, start layering your ingredients. Put in half the cabbage, half the sausage rounds, half the sliced cooked potatoes and half the cheese. Pour in half the beer mixture.

Repeat layers. Pour in the rest of the beer mixture.

Bake uncovered in 375' oven for about 30 minutes or until the cheese is browned.

Serve with sour cream and enjoy!

Tuesday, January 5, 2010

Zucchini Bread

This bread is yummy, and kids love it. What a great way to get some vegeys into them without them knowing! You can eat it plain or serve it with cream cheese spread on top. Either way it's good.

I used to make 30 loaves at a time when I grew my own zucchini. Now I make 12 loaves and freeze them. Here is the recipe for one loaf, you can double or triple or quadruple it if you wish

The Zucchini on the left are from my garden. Ignore the lonely tomato, it doesn't go in this recipe! It was just part of the harvest for that one day. 

1 1/2 cups flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup shredded, unpeeled zucchini (I use my food processor but you can do this with a cheese grater)
1/4 cup cooking oil
1/4 tsp. finely shredded lemon peel (rinse the lemon first in cold water)

Optional: 1/2 cup chopped walnuts. I don't put nuts in as I'm allergic to them, so I've no idea how it tastes with this added.

Grease an 8x4x2 inch loaf pan. Set it aside

Take a medium mixing bowl and stir together flour, sugar, cinnamon, baking soda, salt, baking powder and nutmeg. Make a little hole in the center. Set this aside

Take a second medium mixing bowl and add beaten egg (beat it with a fork first), shredded zucchini, cooking oil and lemon peel. Add this mixture quickly to the dry and stir it til it is moistened. The batter must be lumpy (but mixed! No dry clumps). DON'T USE AN ELECTRIC BEATER as this makes the bread very tough.

Sometimes I add 1/4 to 1/2 cup of applesauce in place of the cooking oil. If using walnuts, add those now too.

Pour batter into your greased loaf pan and bake in 350' oven for 55 to 60 minutes. You can tell if it is cooked by inserting a knife into the middle of the loaf. If the batter sticks to it, the loaf is not cooked through. If the knife comes away clean, the bread is ready.

Cool the pan on a wire rack for 10 minutes then remove the bread and cool it on the rack. Wrap it and store overnight before slicing and eating. Wrap it well in saran wrap and freeze if you want.

Here's another option: In place of the zucchini, add 1 cup shredded peeled apple for delicious apple bread.

I'll try to get a photo to put here, I forgot to take one when I made and served this at Christmas!